Description
Roasted butternut squash caramelized to perfection, topped with tangy Gorgonzola and a sweet-tart cranberry-balsamic glaze. A stunning side dish for any occasion.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1/4 cup crumbled Gorgonzola cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss squash cubes with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, flipping halfway, until squash is tender and caramelized.
- While squash roasts, make the glaze: In a small saucepan, combine dried cranberries, balsamic vinegar, and honey. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. Remove from heat.
- Transfer roasted squash to a serving platter. Drizzle with the cranberry-balsamic glaze and sprinkle with Gorgonzola cheese and parsley, if using.
- Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American